Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios

Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios

An optimal ratio of omega-6 to omega-3 (ω-6/ω-3) polyunsaturated fatty acids (PUFA) in the diet prevents the pathogenesis of many inflammatory diseases. This study aimed to synthesize and characterize ternary oil blends with optimal ω-6/ω-3 ratios using olive (OL), sunflower (SU), and cress (CR) oil...

Full description

Saved in:
Bibliographic Details
Main Authors: Nehdi, Imededdine Arbi, Hadj-Kali, Mohamed K., Sbihi, Hassen Mohamed, Tan, Chin Ping, Al-Resayes, Saud Ibrahim
Format: Article
Language:English
Published: Japan Oil Chemists' Society 2019
Online Access:http://psasir.upm.edu.my/id/eprint/80919/1/OILS.pdf
http://psasir.upm.edu.my/id/eprint/80919/
https://pubmed.ncbi.nlm.nih.gov/31695014/
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/80919/1/OILS.pdf
http://psasir.upm.edu.my/id/eprint/80919/
https://pubmed.ncbi.nlm.nih.gov/31695014/

Similar Items